3 Medium onions
2 Medium green peppers
2 Large stalks celery
2 Cloves garlic
1 Small Jalapeno pepper,
Fresh, seeded & diced
8 lb Lean chuck, coarsely ground
7 oz Diced green chiles
28 oz Stewed tomatoes
15 oz Tomato sauce
6 oz Tomato paste
6 oz Chili powder
2 tbsp Cumin
Tabasco sauce to taste
12 oz Beer, divided
Into two portions
12 oz Mineral water
3 Bay leaves
Garlic, salt
And pepper to taste
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LaVerne Harris, aka Nevada Annie, Winner 1978
Dice and saute the first five ingredients. Add the meat and brown it.
Add the remaining ingredients, including half the beer (Annie sez to drink the remainder!). Add water just to cover the top of the mixture.
Cook about 3 hours on low heat, stirring often.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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